PICTURE OF SHREDDED CHEESE RECIPES

Name: 5 Layer Cream Cheese Chili Dip
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 package(s) cream cheese softened, 8 oz; 1 can(s) chili with out beans, 15 oz.; 1 package(s) cheese, shredded (I like Colby jack), 8 oz; 1 bunch(es) green onions, chopped; 1 can(s) diced green chilies, 4 oz; 1 can(s) diced jalapenos (optional), 4 oz; 1 package(s) corn tortilla chips

5 LAYER CREAM CHEESE CHILI DIP | JUST A PINCH RECIPES

5 Layer Cream Cheese Chili Dip | Just A Pinch Recipes image

There are so many layers of flavor in this chili cheese dip. All the flavors meld together as you scoop it out. Cream cheese mixed with chili and cheese is always a winner. Adding chiles and jalapenos are bombs of flavor in the dip. Jalapenos add a small kick of spice. Not only are the green onions a nice garnish, but they also add a little freshness to the dip. There should be a warning label on this because it's addictive.

Provided by Samantha Orso @Samantha_Orso

Categories Cheese Appetizers

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 7

Ingredients

1 package(s) cream cheese softened, 8 oz
1 can(s) chili with out beans, 15 oz.
1 package(s) cheese, shredded (I like Colby jack), 8 oz
1 bunch(es) green onions, chopped
1 can(s) diced green chilies, 4 oz
1 can(s) diced jalapenos (optional), 4 oz
1 package(s) corn tortilla chips

Steps:

Preheat oven to 375 degrees. In a 2 qt baking dish place softened cream cheese and spread over bottom of the pan evenly.
Once cream cheese is spread out, layer green chilies and if using jalapenos spread evenly over cream cheese.
For the third layer, spread chili over peppers and cream cheese evenly.
For the fourth layer, evenly spread your shredded cheese. Finally for the fifth layer, top with green onions.
Once layers are assembled place dip in the oven and bake for 20 minutes.
Let cool for about five minutes {unless you want it hot and gooey). Serve with tortilla chips and enjoy.

BEEF & CHEESE ENCHILADAS | JUST A PINCH RECIPES

Beef & Cheese Enchiladas | Just A Pinch Recipes image

If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.

Provided by Debbie W @debbie110772

Categories Beef

Prep Time 1 hours

Cook Time 1 hours 40 minutes

Number Of Ingredients 17

Ingredients

- corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen
2 cup(s) shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE
2 tablespoon(s) olive oil
2-3 clove(s) garlic, minced
1 medium yellow or white onion, diced
1 teaspoon(s) oregano (I used Mexican oregano but regular is fine)
3 tablespoon(s) chili powder
1/2 teaspoon(s) basil
2 teaspoon(s) cumin
1 teaspoon(s) chipotle chili pepper (this is spicy, it can be reduced to taste)
2-3 teaspoon(s) salt
1 teaspoon(s) black pepper
1 can(s) tomato sauce, 8 oz.
4-5 cup(s) water, divided
- meat, you can use any meat - ground meat, shredded chicken
diced onions to top enchiladas (optional)

Steps:

In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
Gather seasoning and measure them out while onions and garlic are cooking.
Add tomato sauce, 3 cups of water, and all the seasoning.
Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
Place a small amount of meat and cheese in the center of the corn tortilla.
Roll the tortilla and place it seam down in the pan.
When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
Bake covered for about 40 min.
Uncover and bake another 10 min.
Serve with rice and beans and enjoy!
Freeze any unused sauce in a covered container.

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